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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 11-17-2010, 09:13 PM   #61
NorthwestBBQ
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Quote:
Originally Posted by HoDeDo View Post
Not sure where you came up with this... esp. since those pits typically use GAS for the fuel source, and have a firebox to provide flavor/secondary heating source. Gas brings the pit up to temp, and typically kicks on to maintain temps. (unless the owner is choosing to run it on wood only.) Gas can impart a flavor other than wood... pellets on the other hand don't impart any flavor other than wood.

I'm not trying to say who produces better BBQ, But there are some large names using FEC pits in thier local and in chain restaurants. I wouldnt think the "list" of restaurants would be that big an issue...

They are both excellent, and proven pits, but Pellets have been proven to provide a better yield, and typically they are cheaper than gas to run. Those are the types of things that I would hope someone looking to use it in a commercial setting would be considering.... not just the list of who cooks on what.

And yes, I have cooked on all 3 OH, SP, and FEC. So outside of the tests done to show the cost advantages (better yield, lower operating cost, etc) , I can tell you my personal experience is that the FEC puts a better color on the meat, and does produce a consistent product. You wouldnt go wrong with any of those cookers. I just happen to like the FEC the best, having cooked on all three many times over.
Andy, I beg to differ. In comp and many restaurants the Southern Pride and Old Hickery Pits ONLY use gas to start the logs. They are computer controlled draft and temp controllers with very heavy duty rotisseries. The computer tells you when to add wood. I know you are all pellet heads but I would like to offer a different point of view.

Here's a few links to some happy Southern Pride owners:

http://www.bar-b-cutie.com/
http://www.stickyfingers.com/default.aspx
http://www.sonnysbbq.com/
http://www.hillscafe.com/
http://www.rodsbbq.com/
http://www.cattlemanssteakhouse.com/
http://www.hickoryhollowrestaurant.com/
http://www.longhornbarbecue.com/

Please contact them and find out the truth.
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Last edited by NorthwestBBQ; 11-17-2010 at 10:18 PM..
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Unread 11-17-2010, 09:34 PM   #62
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Any experience with a SP or OH?
yes i have. puts out a good product also. the smaller units of sp and oh i believe are better producers but when you get into larger volume the 750 is hard to compete with,
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Unread 11-17-2010, 09:45 PM   #63
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Once you cook on an Oyler, you'll never go back.
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Unread 11-17-2010, 09:54 PM   #64
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Now we got another part to the saga.

Oyler does look nice and worthy of this conversation. Is that wood only, Bubba?
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Unread 11-17-2010, 09:56 PM   #65
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I was feeling compelled to argue a little more, but you know what, fark it. I'm gonna go put 30 turkeys on my FEC 500 and go to bed. I like my pit, and could give a sh*t less about your gas pits as my income is not affected in the least by them........
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Unread 11-17-2010, 10:17 PM   #66
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Oilers are in the same class as the SP and OH. They're all computerized, wood burning. rotisserie pits. They all have gas and electric models but that's not what I'm talking about, now am I?
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Unread 11-18-2010, 07:24 AM   #67
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Quote:
Originally Posted by NorthwestBBQ View Post
Andy, I beg to differ. In comp and many restaurants the Southern Pride and Old Hickery Pits ONLY use gas to start the logs. They are computer controlled draft and temp controllers with very heavy duty rotisseries. The computer tells you when to add wood. I know you are all pellet heads but I would like to offer a different point of view.

Here's a few links to some happy Southern Pride owners:

http://www.bar-b-cutie.com/
http://www.stickyfingers.com/default.aspx
http://www.sonnysbbq.com/
http://www.hillscafe.com/
http://www.rodsbbq.com/
http://www.cattlemanssteakhouse.com/
http://www.hickoryhollowrestaurant.com/
http://www.longhornbarbecue.com/

Please contact them and find out the truth.
I've eaten at one of those places, and my experience there doesn't really support your argument.

You made a pretty strong statement to begin with. I think it's fair to say that SP and OH can turn out a great product. When you start tossing out absolutes is when you get into trouble.


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Unread 11-18-2010, 06:36 PM   #68
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Quote:
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I've eaten at one of those places, and my experience there doesn't really support your argument.

You made a pretty strong statement to begin with. I think it's fair to say that SP and OH can turn out a great product. When you start tossing out absolutes is when you get into trouble.


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Unread 11-18-2010, 06:49 PM   #69
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Quote:
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I think I have a unique talent for overstating the obvious.
Who am I to argue with, YOU?
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Unread 11-18-2010, 07:25 PM   #70
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Who am I to argue with, YOU?
Good point.
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Unread 11-18-2010, 11:42 PM   #71
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Quote:
Originally Posted by NorthwestBBQ View Post
Andy, I beg to differ. In comp and many restaurants the Southern Pride and Old Hickery Pits ONLY use gas to start the logs. They are computer controlled draft and temp controllers with very heavy duty rotisseries. The computer tells you when to add wood. I know you are all pellet heads but I would like to offer a different point of view.
Actually, I am not sure what you are "differing" with me on. I said that all the pits would be great pits, I said I would take any of them. I also said that owners could choose to run them on all wood...

I am sure all the folks you mentioned are very happy with their pits, I know folks with both OH and SP pits currently that are happy with them. In the last 20 years, we have owned or cooked several versions of both, and believe they cook just fine. I think it is fair to say that FEC owners are very happy with thier pits also.

What I tried to provide was objective info, A local Legendary BBQ chain did an extensive TCO/ROI model - on product yield, and cost of running the three pits. The net-net of thier research is that pellet pits provide a higher yield, and are cheaper to run. Then I added my subjective opinion, that the pellet cooker puts a nicer color on the meat. That isnt bashing the other two pits... it is sharing data , and my opinion, having cooked lots of meat in all three brands of cooker.

I will reiterate, all three are excellent pits, and would serve the purpose of preparing catering food well.
The new oylers are fine, but the coolest ones are the older units. They are like a willie wonka choc factory machine... with levers and switches opening the intake and exhaust. They are a mechanical marvel. Something to be said for the engineering that made them work!
I will also say those "quirks" make the pit fun, too. Our SP, in the winter we chose not to start ours with the gas at all. The old gas valves had a safety mechanisim on them, that required the ambient temp. of the probe to be 50 degrees, or the valve would not open. That probe was about 6" above the door opening, on the front wall of the pit. To get the gas to light on a cold cook, we had to pre-warm the probe with a lighter or butane torch... getting to it was a pain that got ya greasy, so we just started it with a weed burner in the firebox. I'm not bashing the SP, as I said it was a safety feature... just saying that older ones can be fun to play with too. I get to play with an Oyler, at Bob's shop now, and it is a site to behold for sure.

so to summarize... They are all fine units, I'd be happy to own all three... but, if I had to put my hard earned money down on one in 2010/11, it would be an FEC, for the objective reasons I have noted. I definitely like pellet cookers, and love my FEC, but I dont feel I was "bashing" the others, or giving them a slight. Just providing the objective input I had, as well as my opinion, which I believe was asked for.
I am going to discount your "pellet head" comment. I have as many years (probably more) using the SP/OH, and lots of other pits (Kingfishers for comps, Southern Style cookers, etc.)The HoDeDo's have owned just about every cooker out there, over the last 30 years. So only about 1/3 of my cooking life has been with pellet pits. Again, just trying to clarify that I'm not bashing either of the other pits, or owners of them that are happy.
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Unread 11-19-2010, 08:12 AM   #72
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"A local Legendary BBQ chain did an extensive TCO/ROI model - on product yield, and cost of running the three pits. The net-net of thier research is that pellet pits provide a higher yield, and are cheaper to run."

That pretty much answered my question...thanks Andy!
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Unread 11-19-2010, 08:58 AM   #73
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I have information on two used Oilers in Iowa if your interested. The older units.
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Unread 11-19-2010, 07:21 PM   #74
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I have information on two used Oilers in Iowa if your interested. The older units.
Send me what ya have Zilla.
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Unread 11-19-2010, 07:48 PM   #75
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LYNCHBURG, Tenn. (October 23, 2010) - QUAU from Brimfield, Ill., claimed the title of Grand Champion at the 22nd Annual Jack Daniel’s World Championship Invitational Barbecue held in Lynchburg, TN cooking on an Old Hickory Pit!.
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